3 cups of chocolate chips
1 can of sweetened condensed milk
1 Tbsp. of vanilla
1 inch paper cups (craft store)

Melt slowly in a glass bowl in the microwave for 1 minute a time
until melted. Stir every minute. Do not over heat. Place in fridge
until your chocolate mixture is cool enough to handle
Roll into 1 inch balls. Then roll the truffles
into crushed candy canes, crushed pecans, colored
coconut, cocoa, icing sugar, sprinkles of your choice.
Place into gold, silver, or Christmas paper cups.
Truffles freeze well. I make them 2 or 3 weeks
before Christmas.

BT

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12 cups of popped popcorn
1-2 cups of plain or Christmas M & M’s
1-2 cans of mixed nuts
1 1/2 cups of  brown sugar
1/2 cup of corn syrup
1 1/4  cups of butter
1/2 tsp. of cream of tartar
2 tsp. maple flavoring
1/2 tsp. of soda

Mix sugar, syrup, butter, and cream of tartar
into a sauce pan.
Boil to 238 degree’s on your candy thermometer.
Add maple and soda.
Pour over popcorn, nuts. and candy
stir well.
Place onto a greased cookie sheet.
Freeze and then break into pieces.

Break into to pieces before it freezes completely.
If it is to hard to break, let sit for 30 min.

This is a great recipe for Christmas!

BT

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1 1/2 cups of brown sugar
3/4 cup of white sugar
1/2 cup of corn syrup
1/3 cup of butter
3/4 cup of cream
1 tsp. of vanilla
10- 12 cups of popped popcorn

Mix the first 6 ingredients in a sauce pan

Cook on stove to a soft ball stage (234 degrees F)

Remove from heat and pour over popcorn

For Halloween, Christmas  you can add a couple of cups of candy to suit the occasion

Wrap with plastic wrap and store in the fridge until the
Kids get home. This recipe freezes well.

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